The beauty of Jewish apple cake is that it can be served any time, but it’s especially popular during Rosh Hashanah. The dense, moist, dairy-free cake layered with apples is similar to a pound cake, and it’s just as good for breakfast as it is for dessert.
Made with basic pantry ingredients, plus tart apples, Jewish apple cake comes together easily and tastes fresh for a few days, which makes it perfect for holidays and family gatherings. It’s one of our favorite Jewish desserts, and the type of family recipe that gets handed down through the generations.
What is Jewish apple cake?
Jewish apple cake is a classic dessert often served during Rosh Hashanah, the Jewish new year. It layers a thick cake batter and thinly sliced apples in a tube pan or Bundt pan.
Apples are one of the symbolic Rosh Hashanah foods. Along with honey and pomegranate, they represent the wish of a sweet new year. Because this apple cake is made with oil and orange juice, instead of butter and milk or other dairy products, it can be served after a meal where meat is the main dish.
Ingredients for Jewish Apple Cake
- Apples: Use any kind of tart apple for this cake recipe. Some of the best apples for baking include Granny Smith, Gravenstein, Rome Beauty and Northern Spy. In case you need a primer, here’s how to peel an apple.
- Eggs: Eggs create structure and add moisture in this cake. We prefer using large eggs.
- Flour: All-purpose flour is the most versatile flour. It helps the cake rise without becoming tough.
- Sugar: White sugar adds sweetness to the cake without dominating the flavor profile, allowing the apples to shine.
- Orange juice: A little orange juice gives the cake a hint of bright flavor that complements the apples nicely. It also adds liquid needed for a moist texture.
- Canola oil: Canola oil gives the cake a tender crumb without tasting heavy.
Directions
Step 1: Make the batter
Preheat the oven to 350°F. In a large bowl, mix together the flour, 2 cups sugar, baking powder and salt. In another bowl, mix the eggs, oil, orange juice and vanilla.
Add the wet mixture to the dry mixture, and stir to combine.
Step 2: Coat the apples
In a third bowl, toss the sliced apples with the cinnamon and the remaining 1/4 cup of sugar.
Editor’s Tip: Mix the cinnamon and sugar together first to help it disperse evenly over the apple slices.
Step 2: Fill the pan
Grease a 10-inch tube pan. Spread a third of the batter into the bottom of the pan, then top with half the apples.
Add a second layer of batter, and then a second layer of apples. Carefully spread the remaining batter over the apples.
Step 3: Bake and serve
Bake the cake until a toothpick inserted into the center of the pan comes out clean, 55 to 65 minutes. Remove the cake from the oven and let it cool for about 15 minutes, and then carefully remove the cake from the pan onto a wire rack. Let the cake cool completely. Before you serve the cake, dust it with confectioners’ sugar.
Editor’s Tip: To easily remove the cake from the pan, use a butter knife to loosen the sides of the cake, then place the wire rack on top of the pan and flip it over. Gently tap the pan until the cake fully releases from the pan.
Recipe Variations
- Dice the apples: If you want the apples chunkier, dice them instead of slicing them.
- Make a pear cake: Try this cake with pears instead of apples. Simply replace the apples with the same quantity of pears. Depending on the pears you use, it may be a moister cake.
- Add a glaze: Make a simple glaze by stirring together a cup of confectioners’ sugar, a tablespoon of liquid (nondairy milk, water or even orange juice), and a teaspoon of vanilla. Drizzle over the finished cake before serving.
Do you have to refrigerate Jewish apple cake?
We recommend storing Jewish apple cake for up to three days at room temperature in an airtight container. If you need to store it longer, wrap it well and freeze it.
Can you freeze Jewish apple cake?
Yes, you can freeze Jewish apple cake. Make sure the cake has cooled completely before wrapping it tightly in storage wrap or a resealable bag. Keep it in the freezer for up to two months. Let the cake thaw completely at room temperature before serving.
Jewish Apple Cake Tips
What kinds of apples are best for Jewish apple cake?
While you can cook with just about any apple you’d eat, the best apples for Jewish apple cake are cooking apples, especially Gravenstein, Rome Beauty and Northern Spy. These varieties often have a tart flavor that helps offset sugary baked goods, and they hold up to baking without becoming too mushy or wet.
Can you make Jewish apple cake in a Bundt pan?
Yes, you can make Jewish apple cake in a Bundt pan. In general, Bundt pans are more decorative than tube pans, with more nooks, crannies and angles. To ensure those decorations stay intact, grease the pan well. Here are a few tips on how to grease a Bundt pan before adding the batter.
